Roast Veg Quinoa Bowl

GF, DF and RSF - serves 4

Ingredients:

  • 1/2 cup of quinoa

  • 1 1/2 cups of veg stock

  • 1 large carrot halved and cut length ways

  • 2 beetroot cubed

  • 1 small head of broccoli

  • 1 yellow cap sliced

  • 2 garlic cloves crushed

  • 100gm spinach

  • 1 tsp thyme

  • 1 tsp rosemary

  • 2 tbsp coconut oil

  • Pickled onoin to serve

Method:

  1. Pre heat oven to 200 DC

  2. Coat the beetroot and carrot in 1 tbsp of coconut oil , 1/2 tsp thyme and 1/2 tsp rosemary .

  3. Bake for 15 miinutes.

  4. Cook quinoa to packet instructions with the vegetable stock.

  5. While this cooks prep the brocolli, capsicum, garlic cloves with the rest of the thyme, rosemary and oil.

  6. Once the 15 minutes is up add these in to bake for a further 15 mins or until soft but tender.

  7. I like to stir them around half way.

  8. Once quinoa and veg are cooked toss together in a bowl along with the spinach.

  9. Add pickled onoin on top and enjoy!

Lunch, DinnerEmma Cathievegetarian, quinoa, vegetables, quinoa saladComment